Matcha Super Premium

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Green Tea
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Edit tea info Last updated by Stephanie
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200 °F / 93 °C

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From Hibiki-an

The highest quality Matcha is exclusively grown and produced in the rolling hills of Uji, in the ancient city of Kyoto, where Hibiki-an is located. Japanese tea culture, such as the tea ceremony, was developed in Kyoto. It is one of the reasons the techniques of growing highest grade Matcha intensively accumulated in the Uji region.

Matcha Super Premium, along with our Matcha Pinnacle, is the highest quality Matcha produced in Japan.

Each leaf for this item is specially selected and carefully picked by our farmers’ skilled hands. Today most tea leaves are trimmed by machine and traditional hand picked Matcha is rarely grown and is therefore very precious. The flavor and aroma of hand picked tea is much more mellow and smooth than tea trimmed by machine.

Matcha Super Premium is grown close to the river, where the soil is very fertile. Rich soil creates the characteristic mellow and deep taste.
Our Matcha Super Premium is carefully grown in the shade for 20 to 30 days before harvest by the way of “Tana” which requires skillful technique and great care. Excellent noble aroma is created by the shaded from sunlight of the “Tana” technique.

Thanks to these special conditions and growing techniques, Matcha Super Premium is wonderfully quite smooth and mellow, with a deep taste and excellent noble aroma. It is perfect for Koicha (thick and strong matcha) and Usucha (thin and weak matcha).
Even in Japan, tea leaves of this quality are difficult to find, so we are very pleased to be able to offer you Matcha Super Premium.

Matcha, or powdered green tea, has a wonderful aroma, silky froth, and rich, mellow taste. High quality Matcha such as ours, is not bitter but smooth and mellow. As one moves up the scale toward the top grade of Matcha, the color becomes a more vivid green and the flavor becomes even more noble, smooth and mellow.
Matcha is made from new tea leaves that have been carefully grown in the shade for 20 to 30 days before they are harvested, steamed and dried. Much Theanine, which is the source of its sweet mellow taste and noble aroma, is created in tea leaves by shaded from sunlight.
The dried leaves are then ground with a traditional stone mortar and pestle, called a Hikiusu.
Unlike tea leaves, where one drinks an infusion made from the leaves, Matcha is consumed in its entirety, so you can directly ingest the whole beneficial constituents of Matcha.

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6 Tasting Notes

314 tasting notes

I just added the last teaspoon of this to flavor some blueberry yogurt and the bittersweet-ness enhanced the jelly-sweet blueberry greatly! It was extremely yummy.

Goodbye Matcha Super Premium! I will order more of you soon!


Matcha is soo good I think I shall start calling it yummmatcha!

Meghann M

^ made me smile @cofftea! I need to get my hands on some matcha and try it finally!


Meghann M… psst… DO IT! hehe;)


Cofftea, you are the Ambassador of Matcha! :)


yay another company that ships worldwide for a good price. thanks :D so wanna try matcha…

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93 tasting notes

Bring water to boil
Bright green in my black tea bowl
Worldly cares vanish

Great matcha that is very soothing with a wonderful balance of bitter and sweet. Pales in comparison to the Pinnacle – much more of a stark contrast between these grades than with this company’s grades of sencha, which are very different but not necessarily “better”. Still, I love this tea and am happy serving it to guests or consuming it on its own or even with food. A nice all-purpose matcha that whisks up nicely with 2g tea to 60-70mL water [Edited – I originally said 100mL… I don’t put that much water in my chawan; I’m just so used to using 100-150mL increments for my gaiwans and teapots and typed it out of habit].
I bring water just up to a boil, pour into a cha hai (I don’t have a bamboo ladle to portion water from an open pot), and transfer into a non-preheated chawan. I rinse with hot water, but with only a bit and it only makes the bowl warm, not hot. This seems to knock down the temperature right to where I like it when using one of my two heavier chawans after I whisk the tea. Comes out a bit too hot both for drinking and for holding the bowl properly in my thinner-walled, summer chawan so I do an extra cha hai transfer when using that one. This particular matcha seems to work better with water heated then cooled rather than brought up to a particular temperature, as I do for nearly all of my teas, leaving me preparing it without the impulse to use timers and thermometers – ultimately making this a far more relaxing tea experience for me than even some of my favorite relaxing teas that I can’t help but want to time or take temperature readings of.

Tasty and balanced with decent shelf life for a matcha. Still needs sifting and cool storage.

200 °F / 93 °C
Thomas Smith

I should probably toss a note out there as to measurements. Typically one would use two piled chashaku scoops to prepare thin tea with 60-70mL water. Since scoops differ in size and sifted versus unsifted matcha have different densities and cohesiveness, this can range from 0.5g to 2g – that’s a pretty massive difference there! You get a good sense for how it ought to look in the bottom of your chawan after only a short while, but I do recommend weighing what your scoop tends to deliver at some point rather than just trusting it gives a 1g dose.

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123 tasting notes

This was my favourite matcha last year.

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